Caraway Dill Bread Recipe

Ingredients for Caraway Dill Bread

• Water
• Butter
• Nonfat Dry Milk Powder
• Sugar
• Salt
• Dried Parsley Flakes
• Caraway Seed
• Dill Weed
• Bread Flour
• Active Dry Yeast

How to Make Caraway Dill Bread

1. Preheat your oven to 375°F (190°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, combine 1 cup warm water (105-115°F), 2 ¼ teaspoons active dry yeast, and 1 tablespoon sugar. Let stand for 5-10 minutes until foamy.
3. Add 2 tablespoons olive oil, 1 teaspoon salt, 1 tablespoon caraway seeds, and 2 tablespoons chopped fresh dill to the yeast mixture. Stir to combine.
4. Gradually add 3 ½ cups all-purpose flour, 1 cup whole wheat flour, mixing until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add more flour if needed to prevent sticking.
6. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
7. Punch down the dough and shape it into a loaf. Place it in the prepared loaf pan.
8. Cover the pan with plastic wrap and let rise for another 30 minutes.
9. Bake for 50-60 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
10. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.